Mexican Casserole

Mexican pasta casserole

I love sharing old recipes that I’ve been making ‘forever’, especially since it means I get to eat it after photographing it! Today I’m sharing my Mexican Pasta Casserole that I first tried 20 years ago at a girl friend’s dinner party. It was so good I knew I had to get the recipe from her, and I’ve been making it ever since – with a few tweaks to make it “mine.”

I would say this is a great dish to entertain with because it makes a LOT, and it combines 2 of our favorite flavors – Mexican and Italian.

Mexican Casserole

  • 2 pounds ground beef
  • 1 can (16 oz) Tomato Sauce
  • 1 jar (15 oz) Picante Sauce
  • 2 cups shredded Monterey Jack cheese
  • Large can French’s Fried Onions
  • 16 oz box Penne Pasta – cooked al dente

Brown the ground beef and combine it with the tomato sauce, picante sauce, and 1/2 cup of water. Add pasta, 3/4 of the onions, and 3/4 of the cheese; mix well.

Pour into a large baking dish and cover with aluminum foil. Bake at 350 degrees for 30 minutes.

Remove foil and top with remaining cheese and onions and cook for another 3 – 5 minutes or until melting & browning occurs.

Serve with a salad and enjoy!

 

 

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Comments

      • Joan says

        This looks very good. There are 2 sizes of tomato sauce, 8 oz. which I regularly get . It is 3″ high and a larger 15 or 16 oz. size that is about 5″ or more high. Is the can you get definitely the 16 oz. taller one? I just want to be sure before I make it next week. Thank you!

        • Chris says

          Hi Joan,
          Yes, the larger size. I was like you though – couldn’t recall if they come in 15 or 16 oz.
          Enjoy!

  1. Ruby Montou says

    Mmmmmm– sounds kind of blah with no onions, celery, bellpepper, no seasoning or anything just tomatoe sauches

    • Chris says

      Ruby, the onions are fried and placed on top, and there’s plenty of seasoning from them and the picante/tomato sauce blend.